Wednesday, October 15, 2008

Mexican Style Lasagna.

I had decided that I was going to make a lasagna last week. But I wanted to do something different. I wanted to use more of the things that I had on hand so it wouldn't go to waste. I used whole wheat lasagna noodles. First thing, I put a layer of the Mexican Mole Sauce that I made. Then I put some noodles down. I took some ricotta cheese and mixed it with cumin and chili powder and spread a layer of that. The next step was sprinkling black beans, corn, broccoli, & red and green peppers. That's what you see in the picture below.

I alternated layers until everything was used up. Over the top I spread shredded Monterey Jack cheese, sliced black olives, and chopped tomato. (seen below.)

I was really pleased with how this turned out given that it was an experiment born in my head. It lasted us for dinner, lunches the next day and I was able to freeze some for a future lunch.

Mexican Style Lasagna

1 pkg lasagna noodles, cooked
Mexican Mole Sauce, see recipe.(I doubled the recipe and it made the perfect amount) - or use a several cans of storebought Enchilada sauce.
1 16oz container of Ricotta Cheese - I used nonfat.
1 tsp Cumin
1 tsp Chili Powder

1 Red pepper chopped
1 Green Pepper chopped
1 can corn, rinsed
1 can black beans, rinsed
2 cups cooked Broccoli florets. ---> I had fresh I needed to use, but frozen would work well too.
1.5 cups Shredded Monterrey Jack cheese
1/2 cup sliced black olives
1/2 tomato, chopped

Preheat oven to 375 degrees.

1. Spread a layer of Mexican Mole Sauce, or Enchilada Sauce
2. Place approx 3 noodles over the sauce.
3. Mix the Cumin, Chili Powder and Ricotta cheese together. Spread layer over the noodles.
4. Layer 1/3 of red peppers, green peppers, corn, beans, and broccoli.
5. Repeat steps 1-3 until you use all of the ingredients, ending with noodles on top.
6. Spread Monterrey Jack cheese, black olives, and tomatoes over the top.
7. Bake in preheated oven for approximately 45 minutes. Let stand for 10 minutes before cutting.

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